Filet Mignon at Charlie Palmer Steak

This is the star attraction of one of our city’s most elegant steak houses, run by one of America’s most accomplished chefs. This 10-ounce center-cut filet is aged for 21 days before being charbroiled in a 1,600-degree oven. It comes with a cabernet reduction sauce and is topped with thyme-roasted shallot. Note: This dish is also part of the special three-course Mother’s Day menu ($65 a person). $42, Four Seasons, 632-5120.



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